Tamarind Ginger Pickle Recipe

Tamarind Ginger Pickle Recipe
Photo Credit: http://www.blendwithspices.com/2010/05/nilva-allam-pachadi-preserved-ginger.html
Tamarind Ginger Pickle is a tasty spicy tangy tamarind pickle with a dash of ginger. Learn how to make/prepare Tamarind Ginger Pickle by following this easy recipe.
Tamarind Ginger Pickle Recipe
Preparation Time 20 Minutes
Cooking Time 25 Minutes
Difficulty Average
Recipe Type Veg.
Serves 4
  • 1/2 lemon sized ball Tamarind (pulp)
  • 6 one-inch pieces Ginger (peeled, washed and cut)
  • 10 Green Chillies (chopped)
  • 1 tsp Fenugreek Seeds (Methi Dana)
  • 1/4 tsp Asafoetida (Hing)
  • Salt to taste
  • 10 tbsp Sesame Oil (Til Oil)
  • 1/4 tsp Turmeric Powder
  • 1/2 teaspoon Mustard seeds
  • 2 Whole Dry Red Chillies
  • 1 tsp Jaggery (Gur)
How to make Tamarind Ginger Pickle:
  • In a pan, dry roast the fenugreek seeds till brown. Remove from heat and grind it to a smooth powder.
  • Add asafoetida and salt to it and keep aside.
  • In a pan, take four tablespoon of oil and lightly sauté the ginger and chillies for about two minutes.
  • Add turmeric powder to it and cook for some time. Remove from heat and keep aside.
  • In another pan, heat the remaining oil and add mustard seeds and red chillies. When the mustard starts to splutter, add the tamarind pulp and bring it to a boil.
  • Now add the powdered fenugreek and jaggery to the tamarind and simmer till the mixture thickens.
  • Add the sautéed chilli-ginger to it and cook for a few minutes more, stirring continuously.
  • Remove from heat and allow it to cool before storing it away on a sterilized jar.